Once-in-a-blue-moon breakfast table stars, sometimes centerpieces at brunch buffets, and traditional mainstays at afternoon tea, scones may be primping for prime time.
That realization began to dawn when I read two online stories about homemade scones in one week. Then a week or two later, one of those morning shows featured a recipe for delicious-looking Irish scones.
What were the odds?
Scones are the most difficult quick bread for me to make successfully. Those sold in grocery stores are often too large and contain too many ingredients for my liking, and I never know when they were baked. So I eat scones only at a tea room or when I stop at j.scones in Doylestown and purchase one. Or two. This boutique artisan bakery makes beautiful scones that taste great and hold together. In other words, j.scones makes scones unlike the ones I have always made.
But shouldn’t I just learn to make scones for myself? My efforts thus far have resulted in quick bread that crumbles upon touch and has a less-than- ho hum taste.
But with the two scone stories on my radar, I decided to again try to bake great-tasting scones. First on my to-do list: Find a recipe. A few online searches yielded a recipe I was sure would yield scones as light, buttery, and delicious as those from j.scones and Tilly Mint’s Tea Room.
Then I had a thought. (Oh, the dangers of thinking.) I enjoy a scone or two, depending upon size, once or twice a year with a cup of tea brewed from loose leaves. Bone china is essential. Since scones are not a weekly or even monthly treat, why spend the time attempting to disprove the lesson history had repeatedly taught me? How many inferior scones would I have to bake before success came my way? Who did I think I was to believe I could make scones?
Maybe my recent illness had me both wanting a scone and not believe in my abilities. I told my doubting self to get the necessary flour, eggs, and butter. Then, ingredients acquired, I would make time in a few days to bake.
Except I didn’t. Driving past j.scones one Saturday morning, I was assailed by temptation too great to resist. I found a spot in the parking lot, entered the low-slung building, and stepped into the area reserved for customers. As always, the display case was filled with beautiful baked goods. Scones on top, as always.
I ordered two scones, with the idea of enjoying one that afternoon and the second one the following afternoon. The scones were placed in clear bags, tied with ribbon, and nestled gently in a bag with a handle.
Even though my order was small, the employee took care to dress the scones in pretty packaging. That gesture made my tea-and-scones experience even more delightful.
I may yet master the art of making scones. Meanwhile, I know just where to go to satisfy my occasional cravings or when I need a proper cup of tea.